A meat thermometer is used to check the internal temperature of roasts, steaks, braised meats (and more) during cooking, in order to be sure that all dangerous bacteria have been killed by the heat without, at the same time, overcooking the meat. In addition, it is also used to check the temperature of timbales containing meat, meat loaves and egg-based dishes. The technique for using these tools varies according to the type of cooking.
Steps
Part 1 of 3: Buying the Thermometer
Step 1. Read the label to make sure you are buying a meat thermometer and not a pastry or caramelized sugar thermometer
If you think a digital thermometer is too complex for you, buy an analog one.
Step 2. Instant read models are best suited for thin foods, such as mince patties, pork chops, and grilled chicken
They are inserted into the meat at the end of the cooking time to know its temperature.
Step 3. If you need to check the doneness of whole poultry, ham, roast beef or lamb, choose a model with a probe
These are designed to leave a probe inside the meat even during cooking in the oven, so that you can monitor the temperature from the outside and know when the dish is ready.
Step 4. Choose a specific microwave thermometer if you cook your meat with this appliance
Part 2 of 3: Insert the Thermometer
Step 1. Put the probe in the thickest part of the meat, being careful not to touch the bone, because it is always hotter than the muscle fibers that surround it
Make sure that the thermometer does not rest on the pan or tray.
When cooking whole poultry, insert the thermometer into the meatier part of the thighs with the display with the reading or scale facing the wings. Make sure it doesn't come into contact with the bones
Step 2. Check steaks, meatballs and other thinner cuts with an instant-read thermometer
You have to insert the tip 1, 2 cm inside the meat. Be careful not to pierce the steak completely and avoid touching the grill, pot or plate. If you use an analog thermometer, wait until the needle has completely stopped before reading.
Step 3. Remove the thinnest cuts of meat from the stove or grill before inserting the thermometer to one side to avoid accidental contact with the cooking surface
Part 3 of 3: The Temperatures
Step 1. Grill or roast the beef and lamb at different temperatures according to the degree of doneness you want
These pieces of meat risk bacterial contamination only on the outside, for this reason it is safe to leave the inside even less cooked.
- Medium rare (bright pink central part): 63 ° C.
- Medium rare (central part just pink): 71 ° C.
- Well done (no pink parts): 77 ° C.
Step 2. Cook the ground beef, pork, chicken or turkey to 74 ° C
Since the meat is ground, contaminating bacteria can be present everywhere, it is never safe to serve ground beef that is not well cooked.
Step 3. Roast whole poultry or breast up to 74 ° C
The filling must also be well cooked (74 ° C) because it absorbs the animal's liquids and can be contaminated
Step 4. Roasted, fried or grilled pork must reach 63 ° C
Rare pork is unsafe because it contains parasites that cause trichinellosis.
Step 5. Heat the cooked ham to 60 ° C (internal)
If it is raw ham, you have to cook it up to 63 ° C.
Step 6. Most fish should be cooked to an internal temperature of 60 ° C
Big fish, such as tuna or marlin, should be served once the temperature reaches 52 ° C, otherwise they will dry out too much and will not be tasty.
Step 7. Reheat leftovers to 74 ° C
Step 8. Remove the timbales and egg-based dishes from the oven when you read 71 ° C on the thermometer display, while the braised meats should reach 74 ° C
Advice
When cooking roast meat, remove it from the oven once it has reached the desired core temperature. However, don't remove the thermometer, leave it in place and allow the meat to rest until the temperature stops rising. The meat could continue to "cook" for another 90 minutes, depending on its size; it will also be much tastier if you leave it time to reabsorb the juices
Warnings
- When you have meat dishes on the buffet or leave them to rest, always check that the internal temperature does not drop below 60 ° C, otherwise the contaminating bacteria will start to proliferate again.
- Do not trust pop-up thermometers (a plunger is raised when the meat reaches a certain temperature) or the color of the meat to determine the doneness, both are not reliable methods.
